Vegetables harvested for future use, tasty, low-calorie and helpful. Particularly useful aromatic sauerkraut. It is no accident of any large supermarket offers a huge selection of vegetable pickles, sauerkraut and pickles. Often, however, only hand independent of sauerkraut provides a quality product that is not only tasty, but extremely useful.

How useful sauerkraut

As a rule, the most rich in vitamins and trace elements fresh fruits and vegetables during the processing of the useful properties of food is lost. But sauerkraut - an exception to this rule. This unique product is much more useful than fresh cabbage. Lactic fermentation promotes the synthesis of nutrients and fermentation sprouts not only lose its valuable properties, but also acquiring new useful qualities. Sauerkraut has almost no contraindications - because of the high salt content should be limited only to those who suffer from diseases of drums or hypertension.

Sauerkraut is extremely rich in vitamin C - one hundred grams of the product contains a quarter of the daily intakes of this vitamin. No wonder the sauerkraut is used for the prevention of colds, as well as to strengthen the blood vessels and the fight against atherosclerosis Atherosclerosis - when problems with blood vessels . Also, many such cabbage and vitamin B6, which participate in the processes of hematopoiesis and contributes to the best absorption of proteins. Sauerkraut low-calorie, but nourishing due to the high content of fiber. It is an indispensable dish for those who want to lose weight, it improves metabolism and prevents the conversion of carbohydrates into fat thanks tatronovoy acid. In addition, sauerkraut improves blood clotting, is used for the prevention of gastric ulcers, invigorates and strengthens the immune system.

Is it worth it to make sour cabbage yourself

The shops selling many varieties of pickled cabbage - carrots, beets, apples, cranberries, horseradish Horseradish: vigorous root . These blanks are tasty and safe, but the health benefits are not always necessary to speak. The fact is that the traditional technology of preparation of sauerkraut involves natural fermentation product, which takes at least two weeks. Therefore, many manufacturers in the pursuit of profit, try to accelerate the fermentation process by adding cabbage sugar and vinegar. Of course, this makes it possible to vary the taste, but cooked with vinegar cabbage brings little or no health benefits. In fact, it is not fermented and pickled cabbage.

When buying distinguish sauerkraut Sauerkraut - the main source of vitamin C   against counterfeiting is relatively easy. So, do not buy cabbage, which has a clear juice and too pale shade. Do not take the gray, crumpled soft cabbage, as well as solid, but nehrustyaschuyu. Brine of this sauerkraut is usually a little muddy, but she cabbage has a light amber color and crunch. This has a nice sour cabbage, but not pungent odor.

Self preparation: step by step

Not every cabbage suitable for pickling - the best for the future harvest tight light green, almost white cabbage of late varieties. The cut at a cabbage should be no traces of worms, white and nepodmorozhennym and taste - slightly sweet.

For fermented cabbage can be used different - wooden tubs, plastic bottles, glass jars, ceramic bowls and even enameled pots and cans. Do not use only aluminum, galvanized and tin-plated tableware: by reacting with an acid such dishes releases hazardous substances.

You can make sour cabbage whole or cut into halves of heads, and chop and chop. The whole heads of cabbage sauerkraut preserved a maximum of vitamins, but shredded cabbage cook more quickly and has a delicate flavor. Cut the cabbage should be across the leaves on "chips" with a minimum thickness of one millimeter. To prepare the cabbage "mayonnaise" chopped vegetables and cut into squares.

Shredded cabbage hands thoroughly fray with salt, so she let the juice. Salt should choose a large or medium ground, without any additives, iodized salt is not suitable. Use salt should be moderate, ten kilograms of cabbage is enough to take two hundred and fifty grams of salt.

The most popular additive to sauerkraut - carrots. It can be cut into thin slices or grate: In the second case, carrot juice will give the cabbage nice golden-pink hue. Ten kilograms of cabbage is enough to take three hundred grams of washed and chopped carrots. Sometimes, instead of carrot cabbage add apples and horseradish. From spices to a dish is suitable cumin and bay leaf. Smart looks cabbage, fermented with berries cranberries or cranberry.

Mixed with additives and frayed with salt cabbage is placed in a container for fermentation, kneading with your hands or a special tolkushkoy. In the old days on the bottom of the tank put a slice of rye bread, to improve the taste of the product. If the juice is released too much, it must be drained. When the bowl is full, put the cabbage should be a piece of clean white cloth, and on top - a wooden club or earthenware bowl diameter container and oppression. The yoke can be used as a clean glass jar filled with water. The circle, which put pressure must be completely covered with brine.

The prepared container of cabbage should cover dust gauze or thin cloth and put in a warm place. Fermentation is best suited temperature of from fifteen to twenty-two degrees. When the brine begins to foam, remove the yoke, remove excess foam and a long knife or a wooden stick to pierce the cabbage weight to the bottom to remove the gas. Such punctures should be done two or three times a day until cooked cabbage.

Ready-made sauerkraut settles and becomes an even golden hue, brine stops foaming. This cabbage can be eaten or stored in the refrigerator.

Maria Bykov

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